Trends 2010: What the Future Holds for Food and Dining

Kaiti Roeder, RD, LMNTDirector of Nutrition and Education

Nebraska Beef Council

Definition: TrendDefinition: 

◦tend or move in particular way: to show a tendency or movement toward something or in a particular direction

◦prevailing style: a current fashion or mode

How are trends influenced?

Trends are influenced by a variety of players◦Celebrity chefs◦The food and restaurant industry◦The travel industry◦Consumer and industry magazines◦Hollywood

More about trendsThey can be:

◦Regional◦Cultural◦Socio-economical

So 2008…Food and HealthLess was definitely more in

restaurants last yearIn 2008, 3 of the top trends had

to do with downsizing:◦Mini food◦Value pricing◦Lighter food options

Top Food Trends for 2010

From a variety of sources

Overlying themes

Hallmarks of 2010 will include: a return to families cooking

together and eating at home more than they have in decades,

A new interest in food trucks (basically ice-cream trucks for grown ups)

an emphasis on simple food for the people, by the people.

2010 Economy

Restaurants will struggle to stay afloat◦ Promotions including more fixed price points

and all-you-can-eat nights/

Themed night◦CA: Meatball Monday

Lounges◦Drinks and appetizers

Functional Foods

Foods with ingredients that are medically beneficial beyond their basic nutritional value.◦People are starting to look at foods

as a prescription for health.Functional foods in highest

demand includes those containing omega-3 fatty acids, glucosamine and probiotics.

Functional Foods

Some examples: foods with enhanced nutrient profiles

such as tomatoes bred to deliver higher levels of lycopene;

eggs that contain omega-3 fatty acids derived from feeding hens flax;

and frozen vegetable blends that feature combinations of veggies that accent specific nutrient needs for omega 3 fatty acids, antioxidants and fiber.

Company GardensMore and more restaurants will

be growing their own produce in gardens on company property.

This cuts down on the cost of produce, and gives a “home grown” flavor to food.

Gluten-free productsCeliac disease, an autoimmune disorder triggered by gluten, a protein found in rye, wheat and barley, affects only about 1 percent of the population. But gluten-free products are now considered chic!

Pre-Measured IngredientsSeveral companies

have launched products that are perfect for occasional cooks who don't want to store a lifetime supply of spices or who shy away from the high cost jarred spices..

Bold IngredientsPepper

“Hot" on the heels of the artisan salt trend, specialty peppers are attracting the attention of chefs in 2010. Look for gourmet endorsed talamanca peppercorns as well as new smoked tri color peppercorns, Bali long peppercorns and aromatic comet tail peppercorns on menus and at well-stocked grocers.

Bold IngredientsMore interest in:

◦Hemp oil and seeds◦Anti-oxidant potent spices

Cumin, cinnamon, ginger

SpeltAlthough it's an ancient grain,

spelt is the new darling in the whole grain movement. Perception that spelt is a healthier (although not gluten free) alternative to whole wheat is fueling the trend.

Stress Reducers

In these uncertain times, look for new foods and beverages to help de-stress◦Dasani Plus Calm +Relax◦Arizona Rx Stress tea◦Blue Cow Relaxation drink

Vitality BoostersThe idea of energy—both

physical and mental—will greatly influence food products.

It’s no longer simply about caffeine◦Herbal ingredients like ginseng and

guarana and amino acids such as taurine and L-carnitine are migrating to energy drinks and foods.

‘Value’ is the new ‘Sustainable’

These days, the economy dictates our cooking and shopping decisions.

Bargains are in, no matter where they come from.

Ginger is the new Mint

Move over, mojitos. Ginger beers and ginger cocktails (like the Ginger Rogers, Gin Gin Mule, and Ginger Smash) are bubbling up at places like The Violet Hour in Chicago, the Clock Bar in San Francisco, and Matsugen in New York.

Smoking is the new Frying

You know how everything tastes better fried? Well, almost everything tastes better smoked, too, and that includes cocktails. Bartenders are smoking their bourbons, and chefs, recognizing the national craze for BBQ, are smoking more than just salmon and ribs: nuts, salts, etc…

Regional Roasters are the new Starbucks

It's come full circle. What started as a local coffee phenomenon migrated to other cities and turned Americans into java junkies. Then the chain overexpanded

and overreached, hood coffee roasters thrive and the little neighborhood again.

Salt

Products with too much salt often get a bad rap◦More companies will take the lead,

just like Campbell’s soup, and formulate their products with sea salt rather than mineral salt.

Place salts (Hawaiian, Red Clay) and flavored will appear more often on supermarket shelves.

Balsamic vinegar is out!!

Dining Trends 2010As reported by Mintel Menu Insights

New/Fabricated cuts of meat

Several factors drive this trend◦Culinary creativity◦Cost conscious◦Interest in lean protein

Developed to:◦gain maximum flavor from the meat◦Incorporate under-used parts of the

animal into innovative dishes◦Customize cuts to trim fat content

Comfort Foods Reinvented

Often connected to times of economic recession, comfort food is what people crave when they are feeling down.◦Looking for warm, familiar favorites◦Increase use of slow cooking

Fresher FoodFresh, natural and pure are taking it’s

place on the menuLocal farm names on the menuConvey the fresh, inherently good

nature of their food

More MediterraneanEncompassing the flavors of

Spain, Italy, Greece and the Middle East. ◦Already popular are tapas, gyros and

hummus◦Upcoming: Calling out the origin

Spanish olives Greek cheese Middle East yogurt sauce

◦More Med dishes in fast casual restaurants

Story tellingSurrounded by negative news

about the economy and obesity rates, restaurants will try to make diners happy by telling stories on the menu about the food’s preparation, health benefits or origin.

This helps people feel good about what they are eating.

Breakfast

If you like eggs at any hour, you’re in luck. Look for more restaurants with all-day breakfast items. Fried or poached eggs on top of dishes

Nutrition Police??May 2008: New YorkLA: the city council banned the

construction of new fast food restaurants in certain city neighborhoods for a year.

Now the state of New York is proposing a 15-percent sales tax on non-diet soft drinks that could kick in this year.

With legal challenges failing to prevent these fat-fighting municipal and state measures from going through, look for them to spread in 2009.

Nutrition and healthNutritionally balanced children’s

dishesProduce and fruit itemsSmaller dishesGluten free/ allergy conscious

meal

Introducing

MKV The CGS Premier Mobile Kitchen Vehicle

OVERVIEW - May, 2010 - As Seen at

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Imagine The MKV Possibilities!

There’s a world of opportunity just waiting out there for innovative restaurateurs and exciting new mobile kitchen vehicles. Whether selling, serving or sampling, the possibilities are almost endless for types of vehicles and types of cuisines/offerings. See below for just a few of the possibilities. More ideas await online at www.CGSPremier.com/mobilekitchens/

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The interior layout in the MKV Series is flexible, however this floor plan illustrates how a mobile pizzeria may be laid out in an MKV.

MKV Interiors

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The interior layout in the MKV Series is flexible, however this rendering illustrates how a mobile pizzeria may be laid out in an MKV.

MKV Interiors

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Just some of the options available on all MKVs… Roof mounted air conditioning – 1 or 2 units

1 unit included in Gold and Platinum Series

Base board heat Included in Platinum Series

Electric 16 foot awning with spot graphics

Fold down 12 foot roof marquis sign

Exhaust hood and fire extinguishing system

Additional side door with portable steps

Hard surface enamel walls with wall and ceiling insulation

Built-in generator Included in Platinum Series

Audio systems High Quality system included in Platinum Series

Built-in 36” HD LCD monitor for use as a menu board Built into side of vehicle with fold-up door with gas struts for weather proofing

Sign packages

MKV Options

In addition to the Step Van-based MKV, CGS offers a wide range of options in trailer and self-propelled vehicles.

Other Vehicle Options

Bumper Pull Trailer Kitchens

Sprinter Van Mobile Kitchens

53 foot Semi Trailer Kitchens

RV-based Mobile KitchensGooseneck Trailer Kitchens

Resourceswww.beefnutrition.orgwww.beefitswhatsfordinner.comwww.teachfree.comwww.nebeef.org